PENGARUH VARIETAS SORGUM (Sorghum Bicolor (L.) Moench), LEVEL PROTEIN, DAN LAMA PEMERAMAN COMPLETE FEED FERMENTASI TERHADAP KECERNAAN SECARA IN VITRO

ANGGI DERMA T D, Dr. Ir. Bambang Suhartanto, DEA. IPU. ; Ir. Andriyani Astuti, S.Pt., M.Sc., Ph.D., IPM.

2021 | Tesis | MAGISTER ILMU PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh varietas, level protein, dan lama pemeraman hijauan sorgum pada pembuatan complete feed (pakan lengkap) fermentasi terhadap komposisi kimia, kecernaan, dan karakteristik fermentasi rumen secara in vitro. Dengan rancangan acak lengkap pola faktorial 2 x 2 x 2, dua varietas hijauan sorgum yaitu BMR dan Super-2 digunakan untuk membuat pakan lengkap dengan 2 level protein yang berbeda yaitu 8 dan 11%, kemudian difermentasi dengan lama pemeraman yang berbeda yaitu 3 dan 7 hari. Masing-masing perlakuan dengan ulangan 3 kali. Sampel complete feed fermentasi dianalisis komposisi kimia meliputi kandungan bahan kering (BK), bahan organik (BO), serat kasar (SK), dan protein kasar (PK), serta kecernaan meliputi bahan kering (KcBK), bahan organik (KcBO), dan protein kasar (KcPK), dan karakteristik fermentasi rumen meliputi derajat keasaman (pH) rumen, produksi volatyl fatty acid (VFA), amonia (NH3), dan sintesis protein mikrobia rumen secara in vitro. Data penelitian dianalisis variansi menurut rancangan acak lengkap pola faktorial dan perbedaan diantara perlakuan diuji dengan Duncan's multiple range test. Hasil penelitian menunjukkan bahwa Complete feed fermentasi sorgum varietas BMR memiliki nilai komposisi kimia, nilai kecernaan, dan produk fermentasi rumen yang lebih baik (P<0,05) dibandingkan dengan varietas super-2. Complete feed fermentasi level PK 11% memiliki nilai komposisi kimia, nilai kecernaan, dan produk fermentasi rumen lebih baik (P<0,05) dibandingkan dengan level PK 8%. Lama pemeraman selama 3 hari complete feed fermentasi memiliki nilai komposisi kimia, kecernaan, dan produk fermentasi rumen lebih baik (P<0,05) dibandingkan dengan lama pemeraman 7 hari. Hasil analisis variansi menunjukkan bahwa (P<0,05) pada perlakuan varietas sorgum, level PK, dan lama pemeraman terhadap kandungan bahan kering, bahan organik, pH rumen, dan produksi volatyl fatty acid (VFA) dengan menunjukkan hasil terbaik pada perlakuan varietas BMR, level PK 11%, dan lama pemeraman fermentasi selama 3 hari. Sebaiknya complete feed dibuat menggunakan hijauan sorgum varietas BMR dengan level PK 11% dan lama pemeraman fermentasi 3 hari.

This study was carried out to determine the effect of sorghum varieties, protein, and rippening duration on chemical composition and in vitro digestibility, of fermented complete feed on a completely randomized design of 2 x 2 x 2 factorial patterns. Two varieties of sorghum forage namely BMR and Super-2 were used to make complete feeds contained 2 levels of crude protein (CP) (8 and 11%), and complete feed was fermented for 3 and 7 days, each treatment was in 3 replications. Fermented complete feed was sampled for chemical composition analysis of dry matter (DM), organic matter (OM), crude fiber (CF), crude protein (CP) contents, dry matter, organic matter, and crude protein in vitro digestibility, and rumen fermentation indicator including rumen acidity (pH), volatile fatty acid production (VFA), ammonia (NH3), and microbial protein synthesis. The data were analyzed with analysis of variant according to factorial pattern and continued with Duncan's multiple range test. The results showed that there were significant interactions (P <0.05) in the treatment of sorghum varieties, protein levels, and rippening duration of the dry matter, organic matter, rumen pH, and the production of volatile fatty acids (VFA). the result showed that fermented complete feed BMR variety had a better chemical composition, digestibility values, and rumen fermentation indicator (P<0.05) than super-2 variety. Fermented complete feed at 11% CP level has a better chemical composition, digestibility values, and rumen fermentation indicator (P<0.05) than 8% CP level. The rippening duration of fermented complete feed on 3 days had a better chemical composition, digestibility values, and rumen fermentation indicator (P<0.05) than 7 days duration of rippening. There was a significant interaction (P<0.05) in the treatment of sorghum varieties, CP levels, and rippening duration on dry matter content, organic matter, rumen pH, and volatile fatty acid (VFA) production. The best treatment combination was BMR variety, 11% CP level, and 3 days of rippening duration. It is better if fermented complete feed was made with sorghum with BMR variety, 11% CP level, and 3 days of rippening duration.

Kata Kunci : Varietas sorgum, level protein kasar, lama pemeraman, complete feed fermentasi, kecernaan in vitro/ Sorghum varieties, protein levels, rippening duration, fermented complete feed, in vitro digestibility